Tailgating Elevated | Wine + Appetizer Pairings

August 21, 2018

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With football season gearing up and fall right around the corner, we are excited to share a few delicious appetizer recipes and tips for entertaining that we use to elevate our watch parties and tailgating to the next level!

For us, whipping up yummy appetizers and picking out the perfectly paired drink is half the fun of game day! This season, we’re looking forward to spending quality time with family and friends cheering on our favorite teams, whether gathered around the big screen or at the stadium.

If you’ve been following Fortuitous Foodies for any period of time, you know that we love our wine and that we’re are always seeking out the next best glass! We’ve been big fans of Black Box Wines for quite a while now, especially the Cabernet Sauvignon. It tastes amazing, and its packaging makes it extremely portable, convenient, and completely recyclable — all things we love!

Black Box is the perfect wine to bring along to all of your tailgates or watch parties this season, and it pairs really well with many traditional tailgating appetizers, including the following delicious recipes we concocted to share with you: Buffalo Cauliflower Bites, Crispy Brussels Sprouts with a Chipotle Lime Garlic Aioli, and Grilled Nectarine Crostinis with Goat Cheese and Basil.

{BUFFALO CAULIFLOWER BITES}

Ingredients

1 head of cauliflower

1/3 cup almond flour

1/3 cup water

1 TBSP chives, chopped

Non-stick cooking spray

1 tsp kosher salt

2 tsp garlic powder

1 1/2 tsp melted unsalted butter (or a butter substitute)

1/4 cup buffalo sauce/hot sauce

Instructions

Preheat your oven to 450 degrees.

Chop the cauliflower into bite size pieces.

Thoroughly combine the almond flower, water, salt, and garlic powder in a small bowl with a whisk or fork.

Toss the cauliflower pieces into the batter mixture, making sure the pieces are evenly coated.

Place the cauliflower onto a greased, non-stick baking sheet and bake for 15 minutes total, flipping the cauliflower over halfway through.

Combine the butter and hot sauce in a medium-size bowl, mixing until smooth.

Remove the cauliflower from the oven and toss it in the hot sauce mixture until all pieces are thoroughly coated.

Put the cauliflower back on the baking sheet and bake for approximately ten more minutes to allow the cauliflower to crisp up and the sauce to absorb.

Allow the cauliflower bites to cool and then place on a serving dish and sprinkle chopped chives on top to garnish.

Serve with dipping sauce of your choice – we love both ranch and bleu cheese dressing!

{CRISPY BRUSSELS SPROUTS WITH A CHIPOTLE LIME GARLIC AIOLI}

Ingredients

1 Lb Brussels Sprouts

Olive Oil

Salt

Pepper

1/3 cup Chipotle Lime Mayo

2 tsp lemon juice

1 garlic clove, finely minced

2 tsp fresh flat leaf parsley

Instructions

Preheat your oven to 400 degrees.

Wash the Brussels Sprouts, trim the ends off, and cut the Brussels into quarters or halves depending on your preference and their size.

Bake Brussels Sprouts for 15 minutes or until they begin to slightly crisp up and brown on the outside (shake baking sheet halfway through).

While the Brussels Sprouts are baking, make the aioli by combining the Chipotle Lime Mayo, lemon juice, garlic, and flat leaf parsley together in a small bowl. Season with salt to taste.

Once cooled, transfer the Brussels Sprouts to a serving dish and spoon the aioli into a ramekin to serve alongside the Brussels Sprouts.

{GRILLED NECTARINE CROSTINIS WITH GOAT CHEESE AND BASIL}

Ingredients

1 French Baguette

Olive Oil

Salt

Pepper

4 Nectarines

1 TBSP Fresh Basil, cut into thin ribbons

4 oz package of Goat Cheese

Balsamic Glaze

Instructions

Cut the baguette into bite sized pieces and drizzle with olive oil.

Toast baguette pieces on the grill (2-4 minutes over low heat) or stove top (2-4 minutes over medium heat).

Cut the nectarines in half and remove the pit.

Brush the nectarines with olive oil.

Place the nectarines cut side down on the grill over medium heat for 4 minutes. Then flip them over and grill until tender, about 4 more minutes.

After removing the nectarines from the grill, slice them into spears.

Assemble the crostinis:

Place your toasted baguette pieces on a serving tray.

Spread goat cheese onto each piece of baguette.

Place a nectarine spear on each crostini.

Sprinkle a small pinch of salt and pepper over the crostinis.

Sprinkle the basil over the crostinis.

Top with a drizzle of the balsamic glaze.

After cooking up some savory appetizers for your game day soiree, it’s time to pour yourself a glass of Black Box Cabernet Sauvignon and enjoy the game and festivities!

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We hope you enjoy trying out our recipes this football season and beyond! Let us know what some of your favorite game day dishes are and how you like to elevate your tailgating experience!